CULN 130 INTERMEDIATE COOKERY (7)
Theory, research and development in cookery of meats, fish, poultry, sauces, soups, starches, vegetables, salads, fruits and dessert. Includes production for a minimum of four events during the semester.
Pre-Requisite: CULN 111,112,120,170. Co-Requisite: CULN 270

CULN 220 ADVANCED COOKERY (6)
Theory, research and development of more advanced cookery methods, or gourmet-type items of meat, poultry, seafood, soups, sauces, reductions, starches, vegetables, salads, fruits, desserts. Works in tandem with Buffet preparation for catering to groups, plus production for serving a minimum of four events during the semester.
Pre-Requisite: CULN 111,112,120,130,170 and 270. Co-Requisite: CULN 240

CULN 240 GARDE MANAGER (4)
Types and sizes of buffets; set-up, service and eye appeal; modification of various entrees for use on buffet lines; proper handling of foods prior to serving; catering buffet-type functions to various groups. Field experiences.
Pre-Requisite: CULN 111,112,120,130,170, and 270. Co-Requisite: CULN 220

MGT 20 INTRODUCTION TO MANAGEMENT (3)
An introduction to the management process. Principal functions of planning, organizing, directing, and controlling are integrated with behavioral concepts. American Culinary Federation Certification.

CULN 185 NUTRITION (3)
Biological concepts that form scientific framework of human nutrition; study of characteristics of major nutrient groups and relationship to diet and health. Designed primarily as CULN Natural Science elective, but opened to all students. American Federation Certification.

ENGLISH 21: DEVELOPMENTAL READING (3)
Pre-Requisite: "C" or better in ESL 9 or Eng. 20R or placement in Eng. 21

ENGLISH 22: INTRODUCTION TO EXPOSITORY WRITING (3)
Pre-Requisite "C" or better in Eng. 20W or placement in Eng. 22; and Eng. 20R/51 or placement in Eng. 21.

MATH 50 TECHNICAL MATHEMATICS (3)
A course designed to improve skills and understanding of fundamental numerical concepts using practical problems relating to food service. Topics include a review of whole numbers, common and decimal fractions, ratios, proportion and percent.
Pre-Requisite: Placement in Math 50.

HAWAIIAN STUDIES (3)
This elective may include one course of HawSt 124 Hawaiian Myths and Legends, HawSt 125 Hawaiian Plants and Their Uses, or any other 3 credit course in the Hawaiian Studies program.